
Gina’s Baked Sea Clam Dip Oreganata
Ingredients
- 1 (15oz) Can Chopped Sea Clams (Don’t drain juice)
- 6 Garlic Cloves-minced or 2 T Oh My Garlic or Oh My Garlic Seafood
- 6 T Butter
- 1 Medium Onion-minced
- 1 T Dried Parsley Flakes
- 1 t. Dried Oregano
- 1/2 C Italian Panko Breadcrumbs
- 1/2 C Parmesan Cheese
- Sprinkle of Paprika on Top for Color
Instructions
- Preheat oven to 350 degrees.
- In a medium size skillet, saute the butter, onion, and garlic over low heat for a minute or two, being careful not to burn the garlic.
- Add the clams with their juice, parsley flakes and oregano to your pan and mix.
- Saute for a few minutes and then add the Italian Panko and Parmesan cheese. Stir. The texture of the mixture should be like a paste–add additional panko if needed.
- Put mixture in greased, oven-proof pie or casserole dish and sprinkle with paprika.
- Bake in 350 degree oven for 25-30 minutes, or until lightly golden and bubbly.
NOTE: The serving options are endless. Use as a dip with crackers or veggies. Use for stuffing shrimp, sole or lobster. Add to a clam shell for a delicious Baked Stuffed Clam.